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Zucchini Ricotta Melts are a light and healthy dish that combines tender zucchini slices, creamy ricotta filling, marinara sauce, and melted mozzarella cheese. A low-carb and gluten-free alternative to traditional lasagna, this dish is perfect for a satisfying meal or appetizer, offering the rich flavors of lasagna in a fresh, zucchini-based form.
For the zucchini layers:
4 medium zucchini (approximately 2 pounds), sliced lengthwise into ¼-inch strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
For the ricotta filling:
15 oz ricotta cheese (full-fat or low-fat)
1 large egg, lightly beaten
¼ cup fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon lemon zest
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
For the layers and topping:
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil leaves for garnish
Prepare the Zucchini: Preheat the oven to 400°F (200°C). Lay zucchini slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat and arrange in a single layer. Roast for 15-20 minutes, flipping halfway, until tender and slightly browned. Set aside.
Make the Ricotta Filling: In a bowl, combine ricotta cheese, beaten egg, basil, parsley, lemon zest, garlic, salt, pepper, and Parmesan. Stir until smooth and well mixed.
Assemble the Zucchini Ricotta Melts: Spread a thin layer of marinara sauce at the bottom of a baking dish. Add a layer of roasted zucchini slices, slightly overlapping. Spoon a generous amount of ricotta mixture over the zucchini and spread evenly. Repeat with another layer of zucchini, ricotta filling, and a final layer of zucchini.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the top layer of zucchini. Sprinkle shredded mozzarella and grated Parmesan evenly over the sauce.
Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve: Let cool for a few minutes before serving. Garnish with fresh basil leaves and enjoy warm.
Add Protein: For added protein, layer cooked ground beef, turkey, or sausage between the zucchini slices.
Vegan Version: Substitute ricotta cheese with plant-based ricotta and use dairy-free mozzarella and Parmesan cheese.
Add Veggies: Add extra sautéed vegetables like spinach, mushrooms, or bell peppers to the ricotta filling for added flavor.
Spicy Kick: Add red pepper flakes to the marinara or ricotta mixture for extra spice.
Find it online: https://justsosavory.com/zucchini-ricotta-melts/